Meat pasty - a Caucasian dish - fried flat cakes in the form of moon with meat stuffing. Fresh hot meat pasty - the best snack to beer.

Classical improved meat pasty

Dough:
- 4 glasses flour (glass volume - 250 ml)
- 1.3 glass water (~320 ml)
- 1 table spoon vodka
- 1 egg
- 2 table spoons vegetable oil (you can use any oil, fat)
- 0.5 teaspoon salt

Forcemeat:
- 700 g meat (better mutton)
- 350 g onions
- 0.5 glass water
- Salt, pepper, spices to taste

Way of cooking:

1. Boil water with salt and oil.
2. Brew 1/2 glass flour in it immediately, trying to stir lumps, and allowing to cool down (brewing a part of flour makes dough soft and plastic).
3. Add egg and vodka (you can do without vodka), mix (egg raises dough durability, reducing plasticity and softness a little). Add rest of flour gradually, knead dough. Dough should not stick to hands, if it sticks, add some more flour. Leave for 1 hour.

During this time we will prepare forcemeat.

1. Mince meat. Add also onions, salt, spices and to pass to point 3.
2. Cut onion small, mix with salt, pepper and spices using a beetle. Put in forcemeat.
3. Add 0.5-1.0 glasses water or 1 glass kefir, which possesses wonderful property to connect crude forcemeat (forcemeat does not spread) and give liquid to a ready product. Mix everything carefully.

Frying meat pasty:
Cutting off dough in balls, unroll it in a flat cake 1mm thick. Level forcemeat on one half of flat cake, cover with second half and press down edge squeezing out air. Check there are no tears or cracks on a seam.

Pour 2-3 sm vegetable oil in a pan, and having waited while oil heats up well, fry from 2 sides on average fire, without covering, to golsidh-brown colour. It is possible also to fry on a frying pan with smaller quantity of oil. After frying size of meat pasty will be of an average palm.

Caspian meat pasty

Dough:
- Wheaten flour - 2 glasses
- Water - 100 g
- Salt

Forcemeat:
- Pike perch or other fresh fish - 500 g fillet
- Onions - 2-3 heads
- Pepper
- Fish broth fish or water

Way of cooking:

Mince fish fillet together with onion, add salt, pepper, some fish broth or water and mix.
Knead dough from flour, water and salt, divide into slices and unroll in thin flat cakes. In the middle of flat cakes lay forcemeat and fix meat pasty in the form of a half moon.

Fry meat pasty in oil from both sides and serve hot.

Fast meat pasty

Dough:тесто:
- 700 g flour
- Salt, pepper to taste
- 1/2 l water

Forcemeat:
- Mushroom forcemeat
- Sauerkraut, fried with onion
- Onion, fried with carrot

Way of cooking:

Dissolve salt in water to taste, add black ground pepper, sifted flour and knead dough. Dough should be elastic. Unroll thin flat cakes with thickness of 3 mm and diameter about 20 sm. Put prepared stuffing on one side of a flat cake, and cover with other side, fix edges carefully and pin a plug in several places. Fry in vegetable oil.

Meat pasty with pumpkin

Dough:
- 2 glasses wheat flour
- 1 glass milk or water
- 1/10 sticks of yeast, salt

Forcemeat:
- 700 g pumpkin
- 3 onions
- 1 glass vegetable oil
- Pepper, salt

Way of cooking:

Sift flour through sieve, put in ware, pour yeast dissolved in water, add salt and knead dough. Cover dough with a towel and put in warm place. While dough is preparing, make forcemeat: peel off a pumpkin, remove seeds, grate large, salt, pepper. Pour cotton or sunflower-seed oil in a large cooking pot, warm up it before smoke occurrence, put a small cleared bulb and fry it to dark colour, then remove. Put small chopped onion in oil and fry it before occurrence of light-golden colour. Lower prepared pumpkin and fry thoroughly for 15 - 20 minutes on moderate fire. Cool.

Lay out risen dough on a table, cut in pieces in weight nearby 90 g, roll balls, and then unroll flat cakes in the thickness of 2 - 2,5 sm. Put prepared forcemeat on each flat cake, the edge of a flat cake in width of 1 sm should remain free, moisten edges with warm water, connect and stick together. Roast on a frying pan with oil, until it becomes reddened from both sides.

Pork meat pasty

Dough:
- 2 eggs
- 3 glasses flour
- 5 table spoons sunflower-seed oil
- 1 glass salted water

Forcemeat:
- 300 g fat pork
- 2-3 onions
- Black ground pepper and salt to taste

Way of cooking:

Grind eggs with flour using hands, to form friable paste, add sunflower-seed oil and grind everything again. Add salt water gradually and knead to form soft dough, wrap dough in cellophane and put in a refrigerator for 2-3 hours.

Mince meat with onions, add salt and pepper.
Approximately 15 mines before browning, add some cold water to make forcemeat similar to dense sour cream. Unroll dough in size of a dessert plate, spread forcemeat, fix edges and fry. Fry meat pasty in a deep frying pan, warm up pork fat (vegetable oil), so that meat pasty would sunk with top during frying.

Classical meat pasty with rice and greens

Dough:
- 3 glasses flour
- 1 egg
- 3/4 glass water
- Salt

Forcemeat:
- 400 g mutton
- 50 g rice
- 100 g mutton fat
- 3 table spoons small cut greens of parsley
- Salt and pepper to taste

Way of cooking:

Mince mutton pulp and fat together with onions or chop small with a knife. Add salt, pepper, small cut greens of parsley and, mixing this paste with a rake, pour 2 - 3 table spoons cold water in it. Mix forcemeat with boiled cold rice. Knead fresh dough from wheat flour, water and eggs with salt addition. Having unrolled dough in thickness of 1 mm, cut out circles in size of a small tea saucer. Put mutton forcemeat on half of each circle, cover with its other half and connect edges, having greased them with beaten egg preliminary. Fry in a deep fryer during 6 - 8 minutes at temperature of 180C.